Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm

Infusions of artichoke and milk thistle represent a good source of phenolic acids and flavonoids

“…15,37,40 Compound 20 presented a pseudomolecular ion [M − H] − at m/z 461 releasing a fragment ion at m/z 285 ([M − 176] − , loss of a glucuronyl moiety); although the position of the glycosyl moiety could not be established it was assigned to luteolin 7-O-glucuronide, owing to the identification of that compound in leaves, heads, hearts, juices, pomaces and dietary supplements of artichoke, mostly obtained after hydroalcoholic extraction. 13,15,16,32,33,[35][36][37]39,40 In accordance with their UV and mass spectra characteristics, different apigenin derivatives were also detected in the analysed samples. Compounds 24, 27 (artichoke) and 26 (artichoke and milk thistle) showed pseudomolecular and fragment ions coherent with deoxyhexosyl-hexoside, hexoside and glucuronide derivatives of apigenin, respectively.…”

“…Hydroxycinnamic acid derivatives were detected in both samples, being mostly quinic acid derivatives, whose identities were assigned based on their MS spectra and fragmentation patterns. The assignments of the different caffeoylquinic, feruloylquinic and p-coumaroylquinic acid isomers were made using the recommended IUPAC numbering system and also the hierarchical keys previously developed by Clifford et al 29,30 Compound 1 ([M -H] − at m/z 353) was identified as 3-Ocaffeoylquinic acid, yielding the base peak at m/z 191 ([quinic acid-H] − ) and the ion at m/z 179 ([caffeic acid-H] − ) with an intensity >63% base peak, characteristic of 3-acylchlorogenic acids as reported by Clifford et al 29,30 Monocaffeoylquinic acids have been largely reported by many authors in different parts of artichoke, such as heads and leaves, 13,15,[31][32][33][34][35][36][37][38] hearts, 16 wastes such as bracts, receptacles and stems from the fruit, 39 juices and pomace, 15,32 and in dietary supplements. 15,37,40 Compound 22 present in milk thistle and artichoke was identified as 3,5-O-dicaffeoylquinic acid based on its fragmentation pattern being similar to that reported by Clifford et al 30 The MS 2 base peak was at m/z 191, but also presented a very high relative abundance at m/z 353, produced by the loss of one of the caffeoyl moieties [M − H-caffeoyl] − , whose subsequent fragmentation yielded the same fragments as 5-Ocaffeoylquinic acid at m/z 191, 179 and 135.…”

“…Despite the many articles reporting the phenolic composition of artichoke hydroalcoholic extracts, 13,15,16,[31][32][33][34][35][36][37][38][39][40] the present work characterizes the phenolic composition in infusions. Moreover, infusion is the most common form to consume this plant and, to our knowledge, this is also the first report presenting results for the whole plant material and not seeds.…”

“…41 Dicaffeoylquinic acids have been extensively reported in Table 2 Retention time (Rt), wavelengths of maximum absorption in the visible region (λ max ), mass spectral data, identification and quantification of phenolic compounds in hydromethanolic extract and infusion of milk thistle (mean ± SD) a hydroalcoholic extracts obtained from different parts of artichoke, as mentioned above. 13,15,16,[31][32][33][34][35][36][38][39][40] Four signals in artichoke (compounds 4, 9, 11 and 13) showed a pseudomolecular ion ([M − H] − ) at m/z 337 (Tables 1 and 2). These compounds were assigned as the 3-acyl, 4-acyl and 5-acyl isomers of p-coumaroylquinic acid based on their HPLC retention and MS 2 fragmentation characteristics, as previously reported by Clifford et al 29,42 Thus, compound 4 (artichoke) was tentatively identified as 3-p-coumaroylquinic acid, yielding the base peak at m/z 163 ([coumaric acid-H] − ).…”

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

“…It contains a high proportion of phenolics. Meanwhile Pandino et al, (2011) confirmed that the bracts of globe artichoke could have an added economic value if exploited for the extraction of phenol compounds. Proximate analysis of fresh meat patties:- Table (2) shows the proximate analysis of meat patties used in this study, where it had 68.94% moisture, 17.54% protein, 9.56% fat, 1.94 % ash and 2.02 % carbohydrate on fresh weight basis.…”